In this video, Dr. Dean Pringle, Professor at the University of Georgia, discusses why the industry needs a program like the American Meat Science Association (AMSA) Pork 101 session and how the program benefits a diverse group of the attendees.

On June 19, 2016 meat scientists from across the country will gather in San Angelo, Texas — the “Wool and Mohair Capital of the World,” in the virtual epicenter of Texas agriculture.

At the point of sale, beef color is one of the most important quality attributes that influences consumer’s purchasing decisions.

As beef producers continue to improve efficiency, understanding the process of growth and development is crucial as cellular skeletal muscle characteristics, such as tenderness, can ultimately have an impact on consumer acceptance of meat products.

The three main palatability characteristics of beef are flavor, tenderness and juiciness (Savell 1987, Lyford 2010, McBee 1967), with tenderness and juiciness being primarily physical properties.